The Recipes

Farro and Vegetable Soup

I was inspired on this dish by something I saw online from Mario Batali.  His flavors are so clean and beautiful, I almost felt bad about changing up the ingredients and recipe... until I tasted the result.  Very filling and a perfect meal.


Farro and Vegetable Soup


- 1/4 c. farro

- 1 leek, thoroughly rinsed and white portion cut into half-moons

- 1 rib celery, diced

- 1 carrot, peeled and diced

- 1/4 small yellow onion, diced

- 1 tsp. Herbs de Provence

- 1 garlic clove, minced

- 1 T. tomato paste

- 1/2 of a 14.5-oz. can of cannellini beans

- 2 c. vegetable stock

- salt

- pepper

- olive oil

- handful of parsley, torn for garnish

- 1/2 lemon, zested

Heat 1 T. of olive oil in a soup pot.  Add the onion, leek, celery, and carrot.  Season with salt and let soften for 6-7 minutes over medium-low heat.  Add the garlic and stir for another minute, then add the far and stir so that the oil coats the grain.  Let it toast for 1-2 minutes.  Add the Herbs de Provence and the tomato paste and stir to waken up the tomato paste.  Add in the stock and stir.  Simmer for 30-40 minutes.  Ladle into bowls and garnish with the parsley and lemon zest.